Monday, November 7

Peach Pie

With all the peaches we got this year we have been trying different things. I tried a peach pie and I really liked this one I adapted from here.

Sorry about the little finger hole in the right and the misplaced shapes on top, but what do you do with a 3 year old when they are bound and determined to try something...

Pie Crust Recipe

For 2 crust pie:
2 cup all purpose flour
½ tsp. salt
¾ cup shortening
2/3 cup ice cold water
Sift flour and salt together. Cut in shortening with a fork until crumbly. Sprinkle water slowly into mixture. Combine ingredients with hands; working quickly to form a ball. Divide into 2 parts, trying not to handle it too much. With floured hands, turn onto floured surface and roll into a circle, approximately 14” diameter. With a knife, cut decorative slits in the top crust. Fold crusts into ¼’s to easily transfer to pie pans.

Peach Pie

9 peaches – peeled and thinly sliced
1 ½ cup sugar
1 tsp cinnamon
½ - ¾ tsp nutmeg
1/8 tsp salt
1 tsp. vanilla
3 Tbsp. flour
2 Tbsp butter
Fold above ingredients together and pour into 9” pie shell. Divide the 2 Tbsp. butter into small pieces and place on top of filling. Cut steam slits in top crust and place over filling. Crimp edges. Brush milk on outside of top crust, then sprinkle with sugar and cinnamon.
Bake at 400°F for 15 minutes; then turn oven down to 350°F and bake for another 30 – 40 minutes until golden.

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